Lemon beef oriental

Yield: 5 servings

Measure Ingredient
1 pounds Sirloin Butt Steak, cut into bite-sized pieces
3 tablespoons Vegetable oil
1 teaspoon Salt
2 teaspoons Grated lemon peel
⅔ cup Beef broth
1 pounds Fresh snow peas (Chinese pea pods)
½ cup Sliced freash mushrooms
¼ cup Fresh lemon juice
1 tablespoon Cornstarch
⅛ teaspoon Ground ginger

Hot, cooked rice

Heat oil with salt in wok or heavy skillet over medium-high heat.

Stir-fry steak pieces until browned. Sprinkle with lemon peel. Add broth, peas and mushrooms. Stir-fry 1 minute longer. Combine lemon juice with cornstarch. Add to beef and cook until thickened and bubbly. Stir in ginger. Serve with hot, cooked rice. 4-5 servings.

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